In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.

In another bowl, whisk together the milk, egg, honey, and vegetable oil until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped scallions, diced jalapeños, and shredded cheddar cheese.

Preheat the oven to 350°F with a 10-inch cast iron skillet inside. When ready, carefully remove the hot skillet using oven mitts and grease it with the butter.

Pour the batter into the skillet and sprinkle the reserved scallions and jalapeños on top. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cornbread to cool for about 20 minutes before slicing. Serve warm, and if desired, add a dollop of honey butter on the side.